Chilled Apricot Mint Soup Recipe

Summary

Preparation Time5 MinDifficulty LevelVery Easy
Health IndexAverageServings4
MethodDish
VegetarianMain Ingredient

Ingredients

 Canned apricot halves34 Ounce, chilled (2 Cans, 16 Or 17 Ounces Each)
 Half and half/Light cream1⁄2 Pint (1 Cup)
 Lemon juice1 Tablespoon
 Mint extract1⁄4 Teaspoon
 Sour cream4 Tablespoon
 Fresh mint sprigs4

Nutrition Facts

Serving size

Calories 267 Calories from Fat 87

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 6 g30.1%

Trans Fat 0 g

Cholesterol 30 mg

Sodium 39.1 mg1.6%

Total Carbohydrates 45 g14.9%

Dietary Fiber 2 g8.1%

Sugars 30.5 g

Protein 2 g4.4%

Vitamin A 7.9% Vitamin C 27.3%

Calcium 14% Iron 21.5%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a food processor or liquidizer jar, empty the cans of apricots along with the syrup.
2. Blend the apricot into a smooth puree.
3. Empty the puree into a bowl and add cream.
4. Whisk until well blended.
5. Stir in the lemon juice and mint extract.
6. Cover bowl and refrigerate until well chilled and ready to serve.

SERVING
7. Ladle into dessert bowls.
8. Garnish with a dollop of cream and sprig of mint and serve the soup chilled as a dessert.
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